When we think of TGI Friday’s, fully loaded potato skins immediately come to mind. Packed with melted cheddar, applewood-smoked bacon, tangy sour cream, and a sprinkling of scallions, they’re bursting with bold flavor. They’re easily one of our favorite game-day appetizers, and with football season upon us, we knew we had to share our take on the chain’s recipe with you. Inspired by TGI Friday’s Loaded Potato Skins Ingredients6 russet potatoes 3 tablespoons grapeseed oil 2 tablespoons butter, melted Salt, to taste Black pepper, to taste 1 cup shredded cheddar cheese 8 slices applewood-smoked bacon 1/2 cup sour cream 1/4 cup green onions, thinly sliced Directions Preheat the oven to 400ºF. Scrub the potatoes under cold water, and dry with a paper towel. Rub the potatoes with grapeseed oil, and arrange in a casserole dish or on a half-sheet baking sheet. Bake for about 35 minutes, or until the skins are crispy and the potatoes are fork tender. Remove from the oven, and let the potatoes cool. Cut the potatoes in half lengthwise, and scoop out the flesh, leaving 1/4 inch of potato in the skins. Brush the potatoes with melted butter, sprinkle with the salt and pepper, and bake halves face down in the oven for 6 to 8 minutes. Remove from the oven, carefully flip the halves over, and sprinkle the insides with cheese and bacon. Bake for 2 to 4 minutes, until the cheese melts. Top with the green onions and sour cream, and serve immediately. Information Category Appetizers, Other Yield 6 servings Cook Time 1 hour Print recipe
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